Faythe Recipe Reviews (Pg. 1) - Allrecipes.com (13893186)

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Rempel Family Meatloaf

Reviewed: Oct. 24, 2009
I love it! When I was at the store, I found a Beefy Onion Soup mix and used that instead, but the flavor is awesome, and I plan on using for sandwiches tonight. :)
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Vegetarian Tortilla Soup

Reviewed: Sep. 11, 2010
I only used 1 hot pepper and it was more than enough. Wonderful! Add some pinto beans for protein and you're set. I used as many fresh vegetables as possible too.
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Gourmet Mushroom Risotto

Reviewed: Dec. 14, 2009
Positively amazing! I followed the recipe exactly, and it tasted so good. Sadly, my husband didn't like it much - found the texture to be too sticky and weird, but the good news is that I ended up with enough for dinner for the next two days. :)
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Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 3, 2009
This was amazing! I actually changed it up a bit - I had my own spaghetti sauce that I have been using for years - so I only took the meatballs from this. Instead of just using ground beef, I used a mix of ground beef and mild Italian sausage. It was amazing. My husband always said that spaghetti and meatballs taste better the day after rather than the day it's made and when he took a bite he said, "This tastes like day-after spaghetti and meatballs." This will definitely stay in my recipe box!
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Taco Seasoning I

Reviewed: Oct. 15, 2009
Wonderful! I have been using this in so many different recipes, I even add just a bit to my Mexican rice to kick it up a bit.
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2 users found this review helpful

Simple Scones

Reviewed: Oct. 15, 2009
I decided to make this after my husband went to a meeting that served cran/orange scones. He said that he liked this even better! It was easy to make, and these disappeared within a few hours. To add a little something extra, I rolled the scones (fresh out of the oven) in sugar crystals to coat the top or drizzled lines of frosting on top. Wonderful!
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World's Best Lasagna

Reviewed: Nov. 30, 2011
Great recipe as is, but if you have a good spaghetti sauce recipe, you can substitute that for the meat sauce.
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5 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 31, 2009
Wow! Absolutely amazing. I don't like cranberries, so I used the recipe more for the general biscotti base than anything else. I used chocolate chips and almonds instead, and it was amazing! I'm definitely going to be making this and packaging it for birthday presents and so forth. Thanks so much!
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1 user found this review helpful

Chef John's Red Velvet Cupcakes

Reviewed: Nov. 23, 2013
This was delicious. I can't remember if I doubled or tripled the recipe (which, I now realize was a horrible plan as things never mix well when you have too much of it). I ended up working it in batches, and it turned out wonderful and moist. Best red velvet recipe yet!
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7 users found this review helpful

Mexican Rice II

Reviewed: Oct. 12, 2009
I added a little bit of the Taco Seasoning from this site and about a Tbs. of Lime Juice to this to really punch it up. Amazing!
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1 user found this review helpful

Italian Dressing Mix

Reviewed: Jan. 6, 2009
I really enjoyed this. I thought the recipe asked for way too much oil though. I changed it a bit by using 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar (and because I like my dressing a little zingy-er, 1/4 cup of white vinegar. I also added a teaspoon of crushed red pepper to my mix just to give it a bit of a kick.
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2 users found this review helpful

Nacho Cheese Sauce

Reviewed: Jun. 18, 2011
Definitely on the blander side, but you can always change this up with different cheeses or by adding peppers and spices while cooking.
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1 user found this review helpful

Red Velvet Cake I

Reviewed: Nov. 3, 2009
I read all the reviews and everything, but decided to go ahead and make the recipe as is. It was made for a friend's birthday and it was a hit! My only complaint was that it wasn't as chocolately as I would have liked and it seemed tough, not nearly as moist as I think it should have been. In the future, I believe I will increase the sugar, cocoa, and substitute oil for the shortening as suggested.
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1 user found this review helpful

Bake Sale Lemon Bars

Reviewed: Feb. 5, 2013
I've made this a few times now. Twice according to the recipe, and a few times with some alterations (include Gourmet Mommy). I actually find many aspects of this recipe fine as is but: 1) Definitely decrease the temperature of the oven to 350 and remove your crust at 10 minutes, remove the filling at 15-17. 2) I find the filling ratios (sugar to lemon) fine as is. I do think that the technique needs to be modified though because the bars are a little thin. Make sure to use room temperature eggs. Separate them and keep the yolks to the side. Whip the whites until they form soft peaks. Then cream together the flour, sugar, lemon juice and yolks. Fold the yolk mixture into the whites. This will help give some volume to the lemon part.
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12 users found this review helpful

Ice Cream Kolacky

Reviewed: Dec. 21, 2009
My only complaint was the fact that it was messy! Putting your thumb in the middle really doesn't do much for making sure the jam doesn't go all over the place. If I could do 4 1/2 I would because that's not enough of a reason to keep me from making this again. It was delicious!
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Cousin David's Slow Cooker Brisket

Reviewed: Jan. 5, 2010
This is a very delicious recipe, but I don't feel like it's good for a brisket - especially if you plan on putting it in a slow cooker. It ends up too soft. Almost all the photos that I've seen have them cut along the grain because that's how it falls apart. I think it makes a better roast than brisket. Still quite good and simple.
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3 users found this review helpful

Coconut Macaroons III

Reviewed: May 22, 2011
I followed other suggestions of substituting a teaspoon of almond extract for one of the teaspoons of vanilla extract. It was delicious! They disappeared in a snap at my church.
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1 user found this review helpful

Marinated Flank Steak

Reviewed: Oct. 15, 2009
I followed the recipe precisely, but it seemed too sour to me.
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Sloppy Joes II

Reviewed: Feb. 4, 2010
All in all my family and I were not fans. Between the ketchup and the brown sugar, it was just too sweet! It felt like I was eating some sort of meaty dessert. We do plan on giving it another try substituting tomato paste and half a can (measured from the tomato paste can) of water and eliminating the brown sugar all together. In addition to that, having the crunch of the bell pepper threw us off as we were eating. Perhaps by tossing in the pepper early and letting it soften we'll be able to alleviate this. It's a good recipe, gives me a launching point for creating sloppy joes, but not a recipe I am going to be adding to my collection over all.
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Chewy Gooey Cookies

Reviewed: May 22, 2011
The almond extract is just too much for this recipe. There's so much going on in the cookie that don't really mesh well together. Perhaps substituting vanilla extract for the almond. Not a fan of the rye flour. Whole wheat flour substituted well.
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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